Rustico Cooking - Italian Cheeses Focaccine Calde con Finocchio e Mozzarella Piccante Roasted Fennel & Spiced Mozzarella Panini Store-bought focaccia will work, but why not try our foolproof focaccia recipe for this succulent panino? For the fennel: 1 large fennel bulb, quartered, trimmed, cored, and thinly sliced 2 tablespoons salt 2 tablespoons extra-virgin olive oil1/4 cup freshly grated Parmigiano Reggiano1/4 teaspoon freshly ground black pepper For the panini: 4 small focaccia breads, split horizontally, or 1 large focaccia, cut into 4 equal pieces and split horizontally1/4 cup black olive paste1/2 pound fresh Mozzarella (preferably di Bufala), thinly sliced 1/4 teaspoon salt1/4 teaspoon Aleppo pepper or chili flakes Preheat the oven to 400 degrees (preferably set on convection bake). Make the fennel: Bring 2 quarts of water to a boil and drop in the fennel. Toss with the olive oil, Parmigiano, and pepper. Make the panini: Line a baking sheet with parchment paper. Cavatelli con Ricotta, Pomodorini e Basilico For the sauce:
Easy Italian Cooking Anna Tasca Lanza Italian and Sicilian Cooking Courses 5 Day Course | 3 Day Course | Overnight Stay | Lesson & Lunch Regaleali-Tasca d’Almerita is one of the most important wine-producing estates in Sicily. Most of the food that appears on its tables is produced on the farm: poultry, lamb, sheep’s milk cheese, wheat, olive oil, vegetables and fruit. Courses are held in the fall – late September, October an early November – and in the spring – March, April and May. Regaleali is located in the “Heart of Sicily”, about one-and-a-half hours’ drive from Palermo. Traditional The course is designed for visitors to Sicily who would like to enjoy a very relaxed week cooking and tasting new recipes and foods and, above all, drinking good wines in the company of Anna and her family. Starts on Monday afternoon and finishes Saturday after breakfast. Food & Culture The course is designed for those who want a full immersion in Sicilian cuisine, not only through lessons but also through visits to the island culinary festivities.
Italian Food - Italian Wine - Italian Recipes - Italian Cooking Each region of Italy has a distinct cuisine and traditional dish incorporating fresh ingredients and local products. Links to Italian recipes and articles on Italian food - it's not just red sauce and pizza! And learn about Italian wines and the history, tradition, and culture of wine-making in Italy. Buon RicordoWhen visiting Italy have you ever had a restaurant meal that was so delicious that you wished you could take it with you? Deciphering the Menu in ItalyIn Italy, dishes are usually served on separate plates in a specific order. How To Decipher An Italian MenuIf spaghetti and meatballs with a glass of red wine from a straw-covered flask is the closest you've come to authentic Italian cuisine, then these quick, step-by-step instructions will help you order like a native when traveling to Italy. Italian FoodThe starting place for exploring Italian Food, from your About SiteGuide Kyle Phillips. WineThe starting place for exploring Wine, from your About.com SiteGuide Stacy Slinkard.
4 Low-Cost Foods for Everyday Italian Cooking Popular in Food & Drink I have to admit I have a few pet peeves when it comes to cooking Italian food at home. My biggest issue is with the claim that good Italian food costs too much and is time consuming to prepare. I say "Nonsense!" and counter with a story near and dear to my heart: namely, my Italian parents' food odysey upon arriving in the United States in the 1970s. Eventually, however, enough Italians immigrated to our region of the United States, and prices for Italian specialty foods came down. The solution to cooking great Italian at home isn't complex; it's centered on knowing which ingredients to buy, which dishes to prepare, and how to most effectively spend time in the kitchen. Pasta I'm sure you expected this; it's at the heart of Italian cooking. Beans for Soup Our Italian family consumes soup two times per week at least, and we refer to soup as our secret "diet food;" that is to say, it's incredibly tasty, satisfying, and low calorie. Bread
Basil & more Basil - Pesto Sauce & Italian Cooking ! In Italian cooking, basil is used quite often in pesto sauce and many other recipes. Pesto sauce was a mainstay at our house. My mother insisted on the classic Italian version which she made from scratch in season. My father raised some of the most incredible basil I have ever tasted and the difference that this great herb makes in this sauce is indescribable; it’s scrumptious. My father’s basil was always dark green and thick and crisp, yet tender. By the early sixties my father, who farmed both in Sicily and in the U.S., was raising dozens of varieties of specialty vegetables and herbs that were sold to gourmet and ethnic markets, restaurants, and hotel kitchens. He would seed outdoor basil the third week in May and on June first of each year he would transplant seedlings started in the greenhouse to the one acre basil plot outdoors. Once it was of marketable growth it was my job to harvest it. Pesto sauce can have some interesting variations.
The Best Broccoli of Your Life - The Amateur Gourmet You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Now, it’s easy. Related Posts: Roasted Shrimp and Broccoli Save Save
Laura Vitale - Cooking Videos, Recipes, Web Show and much more! alexandras kitchen | alexandra's kitchen — recipes, photos, food Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. As the title of this post mentions, this is part two of a making-the-most-of-a-whole-chicken series. So you have a game plan now, right? Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano Serves 2 2 chicken drumsticks + 2 chicken thighs kosher salt and freshly cracked pepper 1/3 cup white wine 1/3 cup olive oil 1/3 cup freshly grated Parmigiano Reggiano 2-3 cloves garlic, minced a few sprigs fresh thyme 1. 2. 3.